Vegan Black Bean Beet Burgers
Prep time
Cook time
Total time
These delicious black bean beet burgers are absolutely delicious. I think I could eat them everyday. If you'd like to make a large batch, double the recipe and freeze half of the patties.
Serves: 6
  • 1 tbsp grapeseed oil
  • 2 cloves of garlic, minced
  • 1 large raw beet, peeled and diced into tiny cubes (about ½ inch thick)
  • 2 raw carrots, shredded (about 1 cup)
  • 1 ½ cups black beans (or 1 can, drained and rinsed)
  • ¾ cup cooked rice (any kind will do)
  • ¾ c raw walnuts, chopped (or ½ cup pumpkin seeds, chopped)
  • 1 cup fresh parsley or cilantro
  • 1 tsp smoked paprika
  • 1 ½ tsp cumin powder
  • 1 tsp black pepper
  • 1 tsp sea salt + more to taste
  • tahini or avocado (to make a simple and delicious tahini sauce mix ¼ c tahini with ⅓ cup water, and the juice of 1 lemon until creamy)
  • cucumber
  • 6 burger buns
  1. If baking, preheat oven to 350°.
  2. Heat oil in a skillet on medium heat, then add the minced garlic to saute. After about 30 seconds, toss in the diced beets and carrots. Stir, reduce heat, and cover with a lid to speed cooking. Cook for about 15 minutes, and check halfway through.
  3. Add the beans and rice, and stir well.
  4. Add the walnuts and parsley. Then add the paprika, cumin, black pepper, and salt. Remove from the heat.
  5. Transfer about ⅓ of the mix to a food processor and blend until you’ve got a thick paste.
  6. Place the puree back into the skillet and stir all of the ingredients together again. Season to taste with salt.
  7. Form into tightly packed patties, and place on a parchment paper lined baking sheet, or on the grill. If baking, cook for 35 minutes. Grill 4-5 minutes each side.
  8. Serve with avocado or tahini on a bun or over salad greens. Also amazing with cucumbers, and pickled veggies or sauerkraut and kimchi.
Recipe by Sweet Potato Soul by Jenné Claiborne at